General Manager Job description

Boujis Group is a fast-growing hospitality company, with restaurants like Olivetta and The Draycott. We offer great career opportunity for individuals with true passion for food and hospitality.

Competitive Salary, Health Insurance, 401K and paid vacation.

The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. In addition, they oversee the inventory optimize profits and ensure that guests are satisfied with their dining experience.

General

Oversee and manage all areas of the restaurant.

Financial

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.

• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

• Food safety and planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of

  kitchen and dining areas. Ensure compliance with operational standards, company

  policies, federal/state/local laws, and ordinances.

• Responsible for ensuring consistent high quality of food preparation and service.

• Maintain professional restaurant image, including restaurant cleanliness, proper

• uniforms, and appearance standards.

• Estimate food and beverage costs. Work with Corporate office staff for efficient

• provisioning and purchasing of supplies. Supervise portion control and quantities of

• preparation to minimize waste.

• Inform of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.

• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with our company policies and procedures.

• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.

• Performs other duties and responsibilities as required or requested.

• WORKING CONDITIONS

• Hours may vary if manager must fill in for his/her employees or if emergencies arise

  (typical work week = 50 hours).

• Ability to perform all functions at the restaurant level.

• Position requires prolonged standing, bending, stooping, twisting, lifting products and

  supplies weighing 45 pounds, and repetitive hand and wrist motion.

• Work with hot, cold, and hazardous equipment as well as operates phones, computers,

  fax machines, copiers, and other office equipment.

  Employment Type

  Full-time